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%Dimer Surua recipe debjanir rannaghar

Dim er Surua (Bengali Egg Surua or Egg Stew)


Dim'er Surua is a runny and flavorful Egg Curry cooked with milk and selected spices which are mostly whole spices. A red color runny curry which is completely different from the regular egg curry. Let me share the recipe


Units Scale
  • 6 eggs
  • 300ml skimmed Milk
  • 4 Onion
  • 8 cloves of Garlic
  • 20g Ginger
  • 2 Green Chilies
  • 1 Tsp. Turmeric Powder
  • 1 Tsp. Kashmiri Red Chili Powder
  • 1/2 Tsp. Normal red Chili Powder
  • 1 Tsp. Sugar
  • 1 Tsp. Cumin Powder
  • 1 Tsp. Garam Masala Powder
  • 1 Tsp. Salt or to Taste
  • 75ml Vegetable Oil
  • 1 Tbsp. Ghee
  • 1/4 Tsp. Keora water


  • 6 Dry Red Chilies
  • 3 pieces of cinnamon stick
  • 4 Green Cardamom
  • 1 Black Cardamom
  • 2 Bay leaf.


  1. Boil Eggs along with a pinch of salt for 8 minutes to hard-boil those.
  2. Once boiled, remove the shell and keep those aside.
  3. Take a fork and pierce on the eggs.
  4. Now finely chop the onion.
  5. Roughly chop Garlic and make a rough paste of  Ginger as well.
  6. Heat 100ml oil in a pan and fry the onion to make onion crisps aka Piyaj beresta in small batches.
  7. Fry half of the onion crisply and fry the remaining brownish but not as crisp as Birista.
  8. Strain the Onion crisps and less-fried onions from the pan one by one (you can see the recipe of Piaj beresta for further understanding).
  9. Add half of the turmeric powder and Kashmiri red chili powder along with half of the sugar and cook till the sugar caramelizes.
  10. This step is extremely important for the getting the color.
  11. Now temper the oil with the whole spices.
  12. Once the spices emits nice aroma add the less-fried onion and also the boiled eggs.
  13. Keep cooking on high flame so that the eggs can get fried.
  14. Now add ginger and garlic and cook on high flame for a minute.
  15. At this point add slice green chilles and also half cup water and let it cook.
  16. Add Salt, remaining sugar and turmeric powder and give it a thorough mix.
  17. At this point add Milk in room temperature along with similar quantity of water to the pan.
  18. Now you will see the pan full of light gravy.
  19. Keep the flame high and add remaining Kashmiri Red chili powder and mix it.
  20. Bring it to boil.
  21. while boiling dry roast the cumin powder in a tawa and add it to the pan containing the gravy.
  22. Without covering the pan cook for 7 minutes on high flame.
  23. The gravy should over the eggs properly and hence to keep the gravy as it is add water while boiling it for 7 minutes.
  24. Once done, add Garam Masala followed by Ghee and Keowa water and switch the flame off.
  25. Serve Dimer Surua with your choice of Paratha or Roti.
  26. The gravy should have oil floating on the top, nice red in color and flavorful.
  27. While serving top the Egg curry with fried onions and a dash of lemon juice. 
  • Prep Time: 15min
  • Cook Time: 20min
  • Category: Side Dish
  • Method: Cooking
  • Cuisine: Bengali


  • Serving Size: 150g
  • Calories: 366
  • Sugar: 23.2g
  • Sodium: 675mg
  • Fat: 17.2g
  • Saturated Fat: 3.9g
  • Carbohydrates: 32.3g
  • Fiber: 3.2g
  • Protein: 20.8g
  • Cholesterol: 172mg

Keywords: Dim'er Surua recipe, Surua recipe, Bengali egg curry recipe, egg curry recipe, Dimer Jhol recipe, debjanir rannaghar

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